Thursday, 23 December 2010

Krisp Kringles


With Christmas fast approaching I've been on the lookout for some new recipes to add to my repertoire. When I visited one of my favourite blogs, The Other Side of Fifty, I found a treat that I just couldn't pass up. "The Other Side of Fifty" is the brain child of Mags who is known for her cookin', her whit and her wonderful sarcasm. A woman after me own heart!

I admit that I'm not a huge sweet tooth but when I saw that Mags had incorporated both peanut butter and chocolate along with cookie bits and Rice Krispies for some crunch I knew I had to try this recipe. Plus these are no bake! How easy could these treats get, I ask you!?! Missy Moo helped me whip these babies up in no time at all.

The only hitch for my family is that it does use peanut butter (not so good for those who are allergic to peanuts) so I substitute my favourite soy-based alternative. It used to have the easy to remember name "Freenut Butter" but was rebranded and is now called Safe for Schools WOW Butter Peanut Butter Replacement *gasp for breath*. It is truly the closest in taste and texture to real peanut butter that I've found. I just wish it was easier to find in stores.

But I digress .... These morsels were de-lish! Sweet with some crunch and, in one-inch balls, you can easily pop one into your mouth with no one being the wiser! Give these sweet treats a try and I guarantee that you won't have any leftover.

Note: I halved Mags' original recipe
Yield: 36 one-inch balls

1/4 cup butter, softened
1 cup smooth peanut butter OR Freenut/Wow Butter
1/4 tsp vanilla
1/2 cup chocolate cookie crumbs (ie Oreo)
1 cup rice cereal (ie Rice Krispies)
1 1/2 cups icing sugar
1/2 cup mini chocolate chips
1 1/2 cups semi-sweet chocolate chips
1 1/2 tbsp shortening
.
In a large bowl, cream together the butter, peanut or freenut butter and the vanilla. Add the cookie crumbs, rice cereal, icing sugar and mini chocolate chips.
The best way to combine this mixture is to get down and dirty. Make sure your hands are clean, remove all your rings etc and dig in! Roll into 1-inch balls and place on waxed paper. Freeze for approximately 1/2 hour.
.
Meanwhile, melt semi-sweet chocolate chips and shortening in a double boiler. Stir until smooth. Dip balls into chocolate (I simply used two spoons) and place on waxed paper until chocolate is set. Let chocolate harden and store balls in an airtight container at room temperature.
Laurie

6 comments:

Mags @ the Other Side of 50 said...

I'm so glad that you enjoyed this recipe Laurie. Merry Christmas to you and your family!

Laurie@The Baking Bookworm said...

Thanks so much, Mags. Merry Christmasm to you and yours too.

Heather said...

Happy new year to you and each of your readers!

Laurie@The Baking Bookworm said...

Thanks Heather! Happy New Year to you too. Here's to a 2011 filled with delicious recipes and reads!! :)

Jacqui said...

These look absolutely yummy! I have made something like this with graham crumbs instead of rice krisps, and oreo crumbs so I know they will be good. Maybe will try out tomorrow!

Laurie@The Baking Bookworm said...

Jacqui - using graham crackers instead of the Oreo crumbs is a good substitution if you're not a huge chocoholic. :) Have you tried the Chocolate Peanut Butter Squares that I posted (http://thebakingbookworm.blogspot.com/2009/11/recipe-chocolate-peanut-butter-squares.html)? It's amazing! I love the texture of the graham crackers, peanut/freenut butter and chocolate. Their taste and texture really mimic Reese Peanut Butter Cups!!

I hope you like this recipe. They didn't last long in our house over the holidays!

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